Looking for a gift? Support your local Adelaide knife shop
At Koi Knives, we take great pride in producing high-quality knives that are made to last. Based in Adelaide, we offer a variety of beautifully crafted...
Understanding the Differences Between Super Steels and Regular Knife Steels
Steel selection is a crucial aspect of knife making, and there are various options available to choose from. Two popular categories are super steels and...
The Gyuto Knife
Gyuto (Chef’s knife) Born during the late Meiji era in Japan, forged with the finest Damascus steel, honed and made entirely in South Australia, your...
Nakiri vs Usuba Knives: A Comparison
From a casual glance, some Japanese kitchen knives look so similar and have seemingly similar functions that it might be a daunting task telling one...
Top 5 Knife Secrets
The Top 5 Knife Secrets Every Serious Cook Should Know A great knife makes for great cooking. This especially applies when the knife is ultra-sharp,...
Recipe for the Gyuto Knife
Our talented friend Adrianne from Sweet Caramel Sunday prepared this recipe using her very own Koi Knives Gyuto knife. Adrianne's personal experience using the knife...
A Guide to Sharpening Japanese Kitchen Knives
Japanese kitchen knives are indeed objects of great beauty. They are also extremely sharp, which combined with their organic and ergonomic design, contributes to their...
A Guide to Sushi and Sashimi Knives
The knife or bōchō, is the soul of the cook, so goes a Japanese adage. Nowhere is this ‘soul’ as central as in the preparation...
Japanese and Western Slicing and Carving Knives
A Guide to Japanese and Western Slicing and Carving Knives Having a complete knife set in your kitchen gives one great satisfaction, even though the...